Chefs Jeff Mcinnis and Janine Booth Truffled Tenderloin Steak Carpaccio
- Prep time 1Hr
- Cook time 15Min
- Technique Raw
- Meat Beef
- Cut Tenderloin
- Serves 24
Served with Crunchy Idaho tater tumblers, pickled Fresno peppers
Ingredients
For the carpaccio:
- 12 ounces Australian tenderloin beef
- Extra virgin olive oil
For the truffled aioli:
- 1 cup house aioli (or dukes mayo)
- 1 tablespoon white truffle oil
- 1 tablespoon black truffle pieces, chopped
- 2 tablespoons chives, finely cut
- ½ teaspoon salt
- Pinch black pepper
For the pickled fennel:
- 1 cup rice wine vinegar
- ½ cup sugar
- 1 tablespoon salt
- 1 cup ice water
- 1 bulb fennel
For the crunchy tater tumbler:
- ¼ bag Idahoan Shreds Tater Tumbler
- Hot water (follow recipe on bag)
- 3 tablespoons chopped black truffle pieces
- 1.5 tablespoons white truffle oil
- ½ tablespoon black pepper
- 1 tablespoon kosher salt
Method
For the carpaccio:
Clean up the tenderloin, wrap in plastic in a tight cylinder and deep freeze. Slice on slicer at 1mm and place between 2 small squares of parchment. The slices should be approximately 3” in diameter x 1mm thick. Place on olive oil brushed paper and top with another piece of olive oil brushed parchment paper.
For the truffled aioli:
Combine all ingredients well and reserve in a squirt bottle.
For the pickled fennel:
In sauce pot heat the vinegar, sugar, salt to boil. Remove from heat and chill by adding ice water. Meanwhile slice the fennel thin and place in container and pour the vinegar over the fennel. Let set until cool at least an hour.
For the crunchy tater tumbler:
Follow the recipe on the Idahoan shreds tater tumbler bag with warm water and mix with all other ingredients. Let set for 15 minutes and individually scoop into 1 oz portions. Place into hot fryer at 350 degrees and fry until crispy for about 2 minutes. Remove from fryer, season with salt and reserve.
To plate:
Place a dot of aioli on the plate and top with warm/freshly fried tater tot. Top the tater tot with ½ tablespoon of the truffle aioli, a small slice of the pickled fennel, and top with the freshly sliced carpaccio. Garnish with a fresh slice of fresh truffle and serve.
